This is another brilliant recipe and relatively easy considering its “ultimate” status.
I stayed as true to the original recipe as possible, but as usual made a few slight changes based on what I could get at the supermarket (I couldn’t get any tiny pearl onions, but bought the smallest I could find) and what I had in the pantry (coconut oil instead of vegetable oil).
The only other differences were that I halved the recipe to feed 2, I served it with a simple potato mash instead of noodles, and didn’t slice the meat at the end but served the steaks whole.
The addition of gelatin was genius – the consistency and texture of the sauce was perfection, and the idea of keeping the fillet steak medium rare just added so much to this dish.
So, here’s the resulting recipe converted to Australian measurements – hope you enjoy it as much as I did:
Beef Stroganoff (serves 2)
- 1 packet unflavored powdered gelatin
- 1 cup homemade (or store-bought) low-sodium chicken stock
- Salt & Pepper
- 1 tablespoon mild paprika
- 2 thick cut fillet steaks about 200g each (or use a 400g chunk of beef fillet as I did, so you can slice your own thickness as desired)
- 1 tablespoon coconut oil (or any other oil with a high smoke point)
- 150g button mushrooms, quartered
- 150g peeled pearl onions, or the smallest you can find
- 1 tablespoon unsalted butter, divided into two
- 1 medium shallot, thinly sliced
- 2 sprigs fresh thyme
- 1/2 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Asian fish sauce
- 1 teaspoon Dijon mustard
- 1/2 cup dry white wine
- 1/2 cup sour cream, plus more for serving
- Chopped fresh parsley leaves, to garnish
- Sprinkle gelatin over chicken stock in a small bowl and set aside.
- If you are making mash, put some peeled & roughly chopped potatoes on to boil in a separate pot (you want to bring them to boil on a high heat, then turn it down to medium-low to simmer and soften while you’re making the beef).
- Combine 1 tsp salt, 1 tsp pepper, and half of the paprika in another bowl and season meat generously on all sides with the mix as per below (note at this point I had totally overlooked cutting this hunk of meat into two steaks, so I recommend you do this first, then coat with the mix)
- Heat half of the oil in a sauté pan over high heat until just smoking.
- Add steaks and cook until browned on all sides and center of steaks come up to 46°C at the thickest part for rare or 50°C for medium-rare.
- Remove from the pan onto a plate, and set aside.
- Add remaining oil to the same pan and add the mushrooms. Return mushrooms to a medium heat and cook until mushrooms start to brown and the liquid released has evaporated (about 8-10 mins)
- Add half of the butter and all of the pearl onions to the pan and continue to cook until onions and mushrooms are softened and well browned, stirring to brown evenly (about 6-8 mins)
- Add shallots, thyme, remaining paprika, and stir through until fragrant (30 seconds or so).
- Add soy, Worcestershire, fish sauce and mustard, and stir through quickly for about 30 seconds.
- Add any collected juices from the plate with the meat, followed by white wine. Stir through for another 30 seconds or so.
- Add chicken stock/gelatin mixture and bring it all to a heavy simmer.
- Scoop out some of the liquid using a ladle, into a cup.
- Add the sour cream to a medium bowl and, whisking constantly, slowly pour the hot pan liquid over sour cream and whisk until completely combined.
- Return sour cream mixture to pan along with the remaining butter. Bring to a heavy simmer again over a medium heat and season with salt and pepper to your taste.
- If there is still a lot of liquid in the pan, let this reduce for about 5-8 minutes until it is a nice consistency.
- Return steaks to the pan until warmed through – don’t leave it too long, they will only need about 1 minute.
- Remove the pan from the heat, and make your potato mash (I don’t generally measure this – to the drained potatoes, I add salt, pepper, butter, Dijon mustard and a little sour cream, mashing through over a low heat until it is a good consistency)
- To serve, dish out the potato mash to two plates, making a small well in the middle.
- Place the steaks on top of the potato, then spoon over the mushroom sauce.
- Top with sour cream, salt, pepper, and chopped parsley.